Winter storm Nemo forced us to stay home during the weekend. It was good in a way, because I had the time to make my fish dish just in time for the Chinese New Year. No, we’re not Chinese but for the past few years, it has been a conscious effort on my part to observe some of their New Year’s tradition.
Aside from the usual basket of fruits, I baked fish with scallions, cilantro and ginger which I flavored ‘my way.’ I couldn’t fit the fish, so I had to trim the tails. This is my longest baking dish. I toyed with the idea of using a big cookie sheet but it’s too shallow.
No, I didn’t make this rice vermicelli dish. We took it out from our go-to Vietnamese restaurant which is a few miles away from home.
And this nian gao (Chinese New Year Cake)? I’m so pleased that this year, I was able to score a freshly baked version instead of the usual boxed nian gao. It’s a lot more wholesome because it’s not overwhelmingly sweet.
Belated happy new year to all!